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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fennel, Orange and Olive Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fennel, Orange and Olive Salad Empty Fennel, Orange and Olive Salad

    Post by Lobo Thu 28 Jan 2016, 9:27 pm

    Fennel, Orange and Olive Salad Img83l
    Fennel, Orange and Olive Salad
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    Prep Time: 25 minutes
    Cook Time: 0 minutes
    Servings: 4
    Fennel, cooked or raw, is a favorite winter vegetable throughout Italy, but the addition of orange slices makes this a Sicilian dish. The small brown-purple olives named for Gaeta, a picturesque port town not far from Rome, are favorites throughout the country, though any good brine-cured Mediterranean-style olives can be used. This refreshing salad can also be offered at the beginning of the meal, as an antipasto. Serve with a dry white wine, such as Pinot Grigio or Verdicchio.






    • 86

    Ingredients:


    • 2 fennel bulbs 
    • 2 blood oranges or flavorful regular oranges 
    • 2 Tbs. extra-virgin olive oil 
    • Sea salt and white pepper, to taste 
    • About 24 Gaeta olives or other Mediterranean-style black olives, pitted 

    Fennel, Orange and Olive Salad Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

    Directions:

    Cut off the stems and feathery leaves from the fennel bulbs and reserve for another use or discard. Cut away and discard any discolored areas of the bulbs. Halve each bulb lengthwise and cut away the tough core. Cut the halves crosswise into very thin slices.

    Using a sharp knife, cut a slice off both ends of each orange to reveal the flesh. Place the orange upright on the cutting board and, using the knife, cut downward to remove the peel and pith, following the contour of the fruit. Cut the orange in half through the stem end, then slice each half crosswise as thinly as possible. Eliminate any seeds and visible pith.

    Divide the fennel slices among 4 plates. Sprinkle the orange slices over the fennel, again dividing evenly, and drizzle the olive oil evenly over the top. Season with salt and white pepper, and scatter about 6 olives on each plate. Let stand for a few minutes before serving, to give the orange slices time to release some of their juice into the fennel. Serves 4.

    Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).
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